Short Ribs and Barley

This recipe is a little out of season, I'll admit it. It's a little more fall/winter comfort food, than light summer fare. But it's been raining almost non-stop here and somehow it feels like fall is right around the corner (I can't believe how fast this summer went). This easy, slow cooker feast is so incredibly delicious that I know I will be making it all fall and winter. I bought bone in short ribs by accident and I am so glad that I did, the bones add so much beefy flavor to the broth, and by the time it's done cooking the meat falls clean off the bone. So if it's wet and cold where you are, make this right now, and if it's still summery, definitely keep this deliciousness in you back pocket for when fall comes.

Don't forget to enter the Coconut Oil Giveaway before Friday!

Short Ribs and Barley:
1 medium yellow onion
1 shallot
5 oz of mushrooms, shitake or exotic blend (1 package)
2 cloves of garlic
4 cups of beef stock, low sodium
1/4 cup of dry sherry wine
1 cup of pearled barley, raw
1 tsp of pepper
1/4 tsp of salt
1 1/2 lbs of bone in short ribs, 2 or 3 ribs
Olive Oil
Salt, pepper

Heat a small pan over high heat. While it's heating, thinly slice onions and shallots and add to a slow cooker. Add in mushrooms. Mince garlic and add as well. Pour in stock and sherry and stir. Add barley, salt and pepper and stir. Run the short ribs with a little olive oil and season with salt and pepper. Sear in the pan on all sides until brown, about 2 minutes per side. Add to the top of the slow cooker and press down into the liquid. Cover and cook on low for 8-10 hours. Remove meat from the slow cooker and pull out the bones, this will be extremely easy. Shred meat. Serve a bowl full of barley topped with some meat.

Happy Eating.

Slow Cooked Short Ribs

Another great thing about the cooler weather is using the slow cooker. When I get home, it smells warm and yummy, instead of just being oppressively hot. I love my slow cooker, generally, the meals take very little work. And, if the meal did take any work, by the time you eat it, you don't even remember the work, after all it was 8 to 10 hours ago.



Short Ribs in Wine Sauce:
1 lb of beef short ribs
1 tbsp of brown sugar
1 tbsp of olive oil
2 yellow onions
1 shallot
2 garlic cloves
2 medium turnips
1 large zucchini
1/2 cup red wine
1 1/2 cups of beef stock
1 tbsp of balsamic vinegar
2 tbsp Worcestershire sauce
1 tbsp soy sauce
salt, pepper
1/2 a bag of egg noodles (8 oz)
2 Tbsp of butter
2 Tbsp of flour
1 Tbsp of sour cream

In a large skillet heat the oil over high. Rub the short ribs with brown sugar, lightly salt and pepper them. Brown the ribs on all sides, about 2 minutes per side. Chop the onion, turnips (peeled) and zucchini, put in the slow cooker. Mince the garlic and the shallots and add to the slow cooker. Add the wine, stock, vinegar, Worcestershire and soy sauce to the slow cooker. Stir to combine. Top with the short ribs and cover with the lid. Cook on low for 8 to 10 hours. Before serving, cook the egg noodles to package directions. Heat the butter in a skillet over medium-low heat, stirring to prevent burning. Whisk the flour into the butter. Add about 1 1/2 cups (rough, no need to measure) of the liquids from the slow cooker to the rue, then bring to a boil. Reduce to low and cook, whisking constantly until the sauce thickens. Remove from heat and stir in sour cream. Serve meat and veggies over egg noodles and topped with the thickened sauce. Enjoy.

Happy Eating.